Teriyaki Salmon and Green Onion Kabobs
3/4 cup Teriyaki Marinade
3 tbsp. minced fresh ginger
2 tbsp. minced garlic
1 tbsp. sugar
1/8 tsp. hot chile flakes
2 lbs. boned, skinned salmon fillet, rinsed, patted dry, and cut into 1 1/2-in. cubes
Vegetable oil (for oiling grill)
2 bunches green onions, white and light green parts only, cut into 1-in. lengths
In a medium bowl, mix teriyaki marinade, ginger, garlic, sugar, and hot chile flakes. Add salmon and mix gently to coat. Cover and refrigerate 45 minutes. If using bamboo skewers (you’ll need about 8), soak them in cold water for at least 30 minutes before using.
Prepare a charcoal or gas grill for direct, high heat (the charcoal or gas flame is directly under the cooking area, and you can hold your hand just above grill level only 2 to 3 seconds). For charcoal grill: Before you put the grill over the hot coals, brush it with a generous coat of oil. For gas grill: When hot, brush grill with a generous coat of oil. While grill heats, thread cubes of fish onto skewers, alternating with pieces of green onion.
Lay skewers on grill (close lid if using gas) and cook about 4 minutes. Using two spatulas, gently turn each skewer over.
Cook just until salmon is browned on the outside and no longer translucent in the center (cut to test), about 4 minutes longer